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ผลงานตีพิมพ์ในวารสารวิชาการPhysicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrationsผู้แต่ง: Chanchira Phimpharian,,  Dr.Anuvat Jangchud, Associate Professor , Dr.Kamolwan Jangchud, Associate Professor , Dr.Nantawan Therdthai, Associate Professor , Witoon Prinyawiwatkul, Hong Kyoon No, วารสาร:     
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ผลงานตีพิมพ์ในวารสารวิชาการAntioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion processผู้แต่ง:Dr.Parisut Chalermchaiwat, Assistant Professor , Dr.Kamolwan Jangchud, Associate Professor, Dr.Anuvat Jangchud, Associate Professor, Mrs.Chulaluck Charunuch , Professos Dr. Witoon Prinyawiwatkul, วารสาร:  |
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การประชุมวิชาการExtruded healthy snacks containing mushroom and brown rice: effects of mushroom type, seasoned coating and health benefit information on consumer liking, salty taste expectation, emotion, and purchase intentผู้แต่ง:นางสาวเบ็ญจรัตน์ เทพสงเคราะห์, Dr.Kamolwan Jangchud, Associate Professor, Dr.Anuvat Jangchud, Associate Professor, Prof. Witoon Prinyawiwatkul, การประชุมวิชาการ: |
การประชุมวิชาการDevelopment of isoflavone aglycone-enriched soy germ flour: effects of soybean varieties, harvest seasons, and processing conditions.ผู้แต่ง:Sriwiang Tipkanon, Dr.Penkwan Chompreeda, Associate Professor , Mr.Vichai Haruthaithanasan, Associate Professor, Dr.Thongchai Suwonsichon, Associate Professor , Professor Witoon Prinyawiwatkul, Dr. Hong Kyoon No, การประชุมวิชาการ: |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Composite Rice Flour and Water Content on Qualities of Thai Rice Cake) ผู้เขียน:ดร.กมลวรรณ แจ้งชัด, รองศาสตราจารย์, มนัสนันท์ บุญทราพงษ์, Witoon Prinyawiwatkul สื่อสิ่งพิมพ์:pdf AbstractThis study was conducted to determine the effects of composite rice (Jasmine, JR and Yellow-11 varieties) flour ratio and water content on the physical quality and sensory acceptability of Thai rice cake. A 3?3 full factorial design was used: 3 ratios of JR and Yellow-11 rice flours (10:90, 20:80, 30:70) and 3 levels of water content (0.3, 0.5, 0.7 times of dry-mix weight) were investigated. As the amount of JR flour increased, the amylose content of the composite flour decreased, causing springiness of Thai rice cake to decrease due to a loss in expandability of the flour. The optimal composite flour ratio was 20:80 with added water at 0.5 times of the dry-mix weight. This ratio produced the Thai rice cake with acceptable softness and springiness, and overall liking of the product was rated as “like moderately.” The water ratio greater or lesser than 0.5 times, respectively, resulted in a sticky or dry product. |
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